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favorite food.

Japan

Chāhan

チャーハン

Japanese-style fried rice, lighter than Chinese versions, with egg, scallions, and char siu.

Poland

Chłodnik

A Polish cold beet soup of young beets, cucumbers, dill, and kefir or buttermilk, served chilled with a halved egg. A refreshing summer soup, tangy and pink.

Japan

Chūhai

チューハイ

Chuhai, shochu and carbonated flavouring drunk from cans in hundreds of seasonal varieties, is a named Japanese drinking institution with a real collection dimension. Class packaged_product or cocktails per categories.json, rarity common, relation JP country precision.

Hue, Vietnam

Chạo tôm (Sugar Cane Shrimp)

Chạo tôm

Chao tom, shrimp paste moulded onto sugarcane and grilled, is a named Hue dish with a distinctive form.

Veneto, Italy

Ciabatta

A relatively modern Italian white bread with a slightly chewy texture and large airy holes, named for its slipper-like shape. Invented in 1982 in the Veneto.

Italy

Ciaffignone

Ciaffignone is a thin savory pancake from Manciano in southern Tuscany, cooked as a delicate batter and commonly folded around pecorino for a salty, soft-centred bite.

Naples, Italy

Ciambotta

Ciambotta is a named Italian vegetable from Naples, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

Basilicata, Italy

Ciaudedda

Ciaudedda is a named Italian vegetable from Basilicata, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

Venice, Italy

Cicchetti

Venice's tapas-like small bites served in bacari (wine bars), eaten standing with an ombra (small glass of wine). The Venetian answer to Spanish tapas.

Durmitor, Montenegro

Cicvara

Maize flour cooked into skorup or kajmak rather than water, beaten until the fat separates and pools golden on the surface.

Patagonia, Argentina

Ciervo Patagónico

Patagonian red deer, grilled or braised, a lean and gamey meat from the Andean foothills. Often served with berry sauces and red wine in regional restaurants.

Abruzzo, Italy

Cif e ciaf

In Abruzzo, Cif e ciaf is pork pieces fried with garlic, rosemary, and chilli.

Hungary

Ciganypecsenye

Cigánypecsenye

“Gypsy roast” pork cutlets with bacon and paprika.

Gagauzia, Moldova

Cighiri

A named Gagauz-Moldovan preparation of chopped offal and meat seasoned with onion and herbs, packed and cooked until sliceable, then served warm or cold.

Colombia

Cilantro Cimarrón

A wild cilantro variety from the Colombian Pacific, with long, serrated leaves and a strong, aromatic flavor. Used in Pacific soups, stews, and tapao.

Bandung, Indonesia

Cilok

Cilok, boiled tapioca balls sold from carts with peanut sauce, is a named Sundanese street snack.

Genoa, Italy

Cima alla Genovese

In Genoa, Cima alla Genovese is stuffed veal breast with eggs, peas, herbs, and cheese.

Malacca, Malaysia

Cincalok

Fermented small shrimp with salt, pinkish color with balanced saltiness and intact shrimp.

Cincinnati, United States

Cincinnati Chili

A Greek-influenced chili of finely ground beef and warm spices (cinnamon, clove), served over spaghetti with beans, onions, and cheese.

Tuscany, Italy

Cinghiale in dolceforte

In Tuscany, Cinghiale in dolceforte is wild boar stewed with red wine, spices, and a sweet-sour sauce.

Tuscany, Italy

Cinghiale in umido

In Tuscany, Cinghiale in umido is wild boar stewed with red wine, tomato, onion, juniper, and herbs.

Finland

Cinnamon Bun

Korvapuusti

Finnish cinnamon roll with cardamom in dough, distinctive pinched shape, topped with pearl sugar, a beloved café treat.

Sweden

Cinnamon Buns

Kanelbullar

Iconic Swedish cinnamon buns made with cardamom-spiced dough, cinnamon-butter filling, and pearl sugar topping.

South Korea

Cinnamon Punch

수정과

A cold, dark cinnamon-ginger punch with dried persimmons, sweetened with sugar or honey, served with pine nut garnish, a traditional dessert drink.

Austria

Cinnamon Stars

Zimtsterne

Star-shaped cookies made with ground almonds and cinnamon, topped with meringue icing, a German-Austrian Christmas classic, distinctive and spicy, festive.

Senegal

Cinq Centimes

Small dense peanut biscuits sold loose in markets, named for the coin they once cost.

San Francisco, United States

Cioppino

A San Francisco fisherman's stew of Dungeness crab, clams, shrimp, and fish in a tomato-wine broth.

Ohrid, North Macedonia

Cironka

Циронка

Small lake fish from Ohrid and Prespa salted and dried in the sun into stiff, intensely savoury strips.

Malta

Cisk

Pale lager brewed in Malta since 1929, the default beer in every bar and at every village feast.

South Korea

Citron Tea

유자차

A warm citrus tea made from yuja (Korean citron/yuzu) preserved in sugar or honey, dissolved in hot water, popular in winter.

Tunisia

Citronnade

سيترونادة

Whole lemons blended with sugar, water and ice, skin and all, into a thick cloudy drink served in a tall glass.

Vanuatu

Citrus Baked Fish in Coconut Cream

Vanuatu citrus-baked fish is wrapped in banana leaves with lemon, orange, coconut cream, and seasoning, then roasted until the flesh flakes.

United States

City Chicken

A Midwestern mock dish of cubed pork or veal on a skewer, breaded and fried like a drumstick.

Şanlıurfa, Turkey

Ciğer kebabı

Skewers of lamb liver flame-grilled over charcoal, the dawn institution of Şanlıurfa and Diyarbakır, eaten hot off the coals with flatbread, raw onion and sumac before the heat arrives.

Côte d'Ivoire

Claclo

Very ripe plantain mashed with flour, chilli and onion and deep-fried into small dark fritters, sweet and hot at once.

United States

Clam Bake

A New England beach feast of clams, lobsters, potatoes, and corn steamed together in a sand pit under seaweed.